Wednesday, September 23, 2015


Gumbo is a time-honored stew from Southern Louisiana. It borrows from several culinary traditions notably Native American, West African and French. To build the gumbo’s hearty texture, you’ll add okra, another hallmark of Southern cooking. Traditionally, the dish is made for social gatherings and family meals.

It’s literally a one pot dish that can be quickly whipped up and enjoyed by the whole family!

Traditionally, Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included.

In my take on the Gumbo, I have used prawns, potatoes and Okra. Three of my favorite ingredients which, when combined together, is amazingly tasty!

I served it with PAN FRIED MACKERELS (click for recipe) and rotis!

You can also serve it with DHAN-DAR (click for recipe) which is Parsi style split yellow pigeon peas (tuvar dal) (arhar dal)

Here goes the recipe.


250 gms Ladyfinger /Okra (chopped)
200 gms Prawns (peeled and deveined)
2 potatoes (cubed)
2 tomatoes ( chopped)
2 onions (chopped)
3 green chilies ( finely chopped)
1 tbsp ginger-garlic paste
4 tbsp grated coconut/desiccated coconut
4 tbsp Canola oil
1.5 cups water
4 pieces kokum
Salt to taste

2 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder

Peel and devein the prawns. Marinate them in turmeric powder and salt. Keep aside.

In a deep thick bottomed pan, heat the oil.  Add the Cumin Seeds and allow to splutter.

Add the chopped onions and green chilies. Saute till the onions soften.

Add the tomatoes and mix well.

Cook on medium heat till the tomatoes soften.
Add the ginger – garlic paste and the remaining spices to the mixture.

Mix well and let the mixture cook for around 5-7 minutes on low heat. Keep stirring constantly to avoid sticking.

Add the cubed potatoes to the mixture. Mix well.

Add the chopped Okra, mix with the mixture.

Now, add the marinated prawns. Mix well.

Add 1.5 cups of water and bring to a boil. Add the salt. 

Add the Kokum.

Allow to cook for 5 minutes.
Add the grated coconut . 

Mix well, cover and simmer till the prawns, potatoes and Okra is cooked

Serve hot, either with steamed rice or with rotis.

I have let the extra water evaporate since I liked it a bit dry. But feel free to have it either ways !

I served it with PAN FRIED MACKERELS (click for recipe) and rotis!

You can also serve it with DHAN-DAR (click for recipe) which is Parsi style split yellow pigeon peas (tuvar dal) (arhar dal)